"Loaded with warm potatoes, salty olives, crunchy radishes, crisp cucumbers, slightly tender green beans, hand torn jammy eggs, creamy avocado, and wild canned tuna with little dollops of a fresh basil and green onion dressing - this Nicoise Salad has a little something for everyone! A perfect salad for brunch at home."
Nicoise Salad with Jammy Eggs and Basil Dressing
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Serves or Makes: 4
Recipe Card
For the Basil Dressing
ingredients
- 4 green onions, coarsley chopped
- 1/4 cup fresh basil leaves, packed
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, peeled
- 1/4 teaspoon kosher salt
For the Salad
ingredients
- Salt
- 12 ounces baby potatoes (any color)
- 4 large eggs
- Ice
- 5 ounces French green beans or regular green beans, trimmed
- 5 1/2 ounces oil-packed tuna
- 1 cucumber, peeled and diced into 1/2" cubes
- Olive oil, as needed
- Black Pepper, to taste
- 1/2 cup pitted mixed olives
- 1 ripe avocado, pitted, peeled and thinly sliced
- 4 radishes, quartered
Method
Step 1
To make the dressing, add the green onions, basil, olive oil, red wine vinegar, garlic, and salt to a food processor or small blender. Blend until smooth and set aside.
Step 2
Make the salad components. Bring a large pot of water to a boil and add about 1/2 tablespoon salt. Add the potatoes and cook until fully tender or about 15 minutes (test by sticking a knife into the middle).
Step 3
Meanwhile, cook a few other ingredients in the pot. Set a large bowl of ice water by the stove. Using a spoon, gently add the eggs to the boiling water and cook for exactly 7 minutes to get runny yolks. Take the eggs out of the pot and add to the ice bath.
Step 4
Add the green beans to the boiling water and cook for 45 seconds. Using tongs, quickly transfer to the ice bath and let them cool completely, then transfer to a bowl and put in the fridge until ready to use. When the potatoes are done, transfer them to a separate medium bowl with a slotted spoon and set aside to cool in a small bowl.
Step 5
Lightly drizzle the cooled potatoes, chilled green beans, and cucumber with olive oil and sprinkle with a pinch of salt and pepper in three separate bowls. Toss to coat.
Step 6
Remove the eggs from the ice bath and gently crack and peel the shell off. Break the eggs in half and place on a large plate, yolk-sides up. Season with salt and pepper to taste.
Step 7
Assemble the salad around the eggs, placing the potatoes, green beans, cucumbers, olives, sliced avocado, and radishes next to one another. Drain the canned tuna and add bite-size pieces to the platter. Spoon some of the dressing over the top of the salad. Serve immediately with any extra dressing.